Hackbraten Falscher Has
Serving Size : 4
Ingredients for prepare Hackbraten Falscher Has
:
| Amount | Measure | Ingredient - Preparation Method |
| 250 | gram | ground pork - (a generous 1/2, lb) |
| 250 | gram | ground beef - (a generous 1/2, lb) |
| 100 | gram | plain breadcrumbs - (3. 5 oz) |
| 2 | | eggs |
| 1 | | onion - finely chopped |
| 1 | clove | garlic - mashed or |
| 1 | bunch | parsley - finely chopped |
| 1 | pinch | sugar |
| 2 | tablespoons | lard |
| 1 | | onion - sliced |
| 4 | cloves | garlic - whole, up to 5 |
| 1/2 | | yellow turnip - sliced |
recipe Hackbraten Falscher Has
Mix the ground meat with all the other ingredients [except for the
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lard, the sliced yellow turnip, sliced onion, and whole garlic cloves] and shape into a
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rectangular loaf. Put in a casserole dish with the lard, the sliced onion, whole garlic cloves, and
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sliced yellow turnip. Roast at 390F until the onions turn brown. Then,
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add a little bit of water. Continue to roast, basting frequently. Add more water
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as needed. If the crust is getting too dark, cover the top of the meatloaf
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with aluminum foil. In the olden days, the cook put a clay
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tile on top of the meatloaf to achieve the same effect. At 390F, the
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meatloaf will be done after 1 1/2 hours and may be served
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immediately, sliced, and topped with the reheated pan juices. Serve with potato salad or green salad [lettuce].
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[Note: 'Falscher Has' literally means imitation rabbit. K. B. ] From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
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Zeitungsverlag, Kempten. 1976. (Translation: Karin Brewer)